1 lb Cooking apples
1 lb Onion, chopped
2    Garlic cloves, crushed
3/4 c  Golden raisins
2 ts Salt
1 1/2 c  Sugar
2 1/2 c  Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 ts Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar,
vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in
tomato paste and continue cooking 7-8 minutes longer or until mixture is of
a thick consistency with very little free liquid, stirring frequently.
Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar
at a time, leaving 1/4″ headspace. Release trapped air. Wipe rim of jar
with a clean damp cloth. Attach lid and place in canner. Fill and close
remaining jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

NOTE: This chutney improves if stored at least 3 weeks before serving.
Garnish with an Italian parsley sprig, if desired, and serve as an
accompaniment to curries or with crusty bread and cheese.